Shakshuka with Tofu “Feta”

This 1-dish shakshuka recipe is a traditional North African meal that’s incredibly easy to make, packed with flavor, and topped with tofu “feta” for extra yum!

You know how I mentioned that during our trial run of the 21 Day Vegetarian Reset my disdain for tomatoes transformed into some serious tomato cravings? Well this shakshuka recipe was a remedy (and a seriously tasty one at that).

Because is there anything better than a 1-dish, 30 minute dinner that consists largely of runny eggs, flavorful tomato/veggie sauce, and a healthy heap of warm pita bread for dipping?  Nope, no there’s not.

Shakshuka with Tofu “Feta”

This 1-dish Shakshuka is a traditional North African dish that’s incredibly easy to make, packed with flavor, and topped with tofu “feta” for extra yum!

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Course: Breakfasts, Main Dishes, Side Dishes

Diet: Dairy-Free, Gluten-Free, Low Carb, Vegetarian

Occasion: Game Day, Halloween

Time: 30 minutes or less

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 4 people

Calories: 177kcal

Author: Sarah Bond

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INGREDIENTS

Shakshuka

• 1 tbsp olive oil 15 mL
• 1/2 cup diced white onion
• 2 cloves garlic minced
• 1 red bell pepper chopped
• 2 14.5- oz cans diced tomatoes 411g
• 2 tbsp tomato paste 30 mL
• 1/2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp each salt and pepper
• 4 to 5 eggs
• 2 Tbsp fresh chopped parsley

Tofu Feta (or sub normal feta cheese)

• 1/2 block firm tofu
• 1/4 cup water 60 mL
• 1/4 cup apple cider vinegar 60 mL
• 2 Tbsp lemon juice 30 mL
• 1 tsp oregano
• 1 Tbsp salt

INSTRUCTIONS

Tofu Feta

• Drain tofu and slice into small blocks blocks. Pat dry with paper towels and place blocks in a deep dish (like a tupperware container).To the tofu add the rest of the ingredients. Cover and refrigerate until shakshuka is ready, draining before serving.

Shakshuka

• Heat oil in a pan over medium heat, then add onions and garlic. Cook for a few minutes until soft, then add bell pepper and continue cooking 5 minutes, until pepper is tender.
• Add diced tomatoes, tomato paste, chili, cumin, paprika, salt, and pepper. Stir well and bring to a simmer. Cook for another 5 minutes.
• Crack eggs onto the tomato mixture, cover, and allow to simmer 10 to 15 more minutes, or until eggs are cooked to your liking.
• Garnish with crumbled tofu “feta” and chopped parsley. Serve with pita bread for dipping.

NUTRITION

Serving: 1serving | Calories: 177kcal | Carbohydrates: 12g | Protein: 11.2g | Fat: 10.4g | Cholesterol: 164mg | Sodium: 818mg | Fiber: 3.3g

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